Sep 05 2026
Restaurants›Villaggio Grille›Gumbo & Salad Combo Recipe

Gumbo & Salad Combo Recipe

Inspired by Villaggio Grille
Time50m
Serves2

Cup of Gumbo & a Side House Salad.

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Ingredients

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Gumbo (cup)

Side House Salad

Method

Gumbo (cup)

  1. 1

    Cook rice

    Rinse 1 cup long-grain rice until water runs clear. Combine rice and 2 cups water in a small saucepan, bring to a boil, reduce heat to low, cover and simmer 15 minutes until water is absorbed. Remove from heat and keep covered until serving.

  2. 2

    Make roux

    In a medium saucepan over medium-low heat, add 2 tbs vegetable oil. Stir in 2 tbs flour and cook, stirring constantly, until the mixture is a deep peanut-butter brown (about 10–12 minutes). Watch closely to avoid burning; if it darkens too quickly, lower heat.

  3. 3

    Saute aromatics & proteins

    Add the diced onion, bell pepper and celery to the roux. Cook 5–7 minutes until softened. Add minced garlic and cook 30 seconds until fragrant. Push mixture to the side and add sliced andouille and chicken pieces; brown the sausage and chicken 3–4 minutes.

  4. 4

    Simmer gumbo

    Slowly whisk in 3 cups chicken stock to deglaze and thin the roux. Add drained diced tomatoes, bay leaf, thyme, smoked paprika, cayenne, salt and black pepper. Bring to a gentle simmer, cover partially and simmer 20 minutes so flavors meld and chicken cooks through.

  5. 5

    Finish with seafood

    Add the raw shrimp and simmer 3–4 minutes until shrimp are pink and cooked through. If using file powder, stir in 1 tsp now off the heat. Adjust seasoning to taste. Remove bay leaf.

  6. 6

    Assemble cup of gumbo

    Place about 1/2 cup cooked rice into a soup cup or small bowl. Ladle 1 to 1 1/4 cups gumbo over rice. Garnish with sliced green onions and chopped parsley. Serve hot.

Side House Salad

  1. 7

    Make vinaigrette

    In a small bowl or jar, whisk together 2 tbs olive oil, 1 tbs red wine vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1 tsp salt and 1 tsp black pepper until emulsified. Taste and adjust seasoning.

  2. 8

    Assemble salad

    In a salad bowl, combine 3 cups mixed greens, halved cherry tomatoes, sliced cucumber and thinly sliced red onion. Drizzle 2–3 tbs vinaigrette over the salad and toss lightly to coat. Top with croutons if desired.

  3. 9

    Serve

    Place the side house salad alongside the cup of gumbo. Offer extra vinaigrette on the side if desired.

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